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Seedless spiny pear fruit wine and production method thereof

A seedless prickly pear, the technology of the production method, applied in the direction of the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of short shelf life, long fermentation time, and oxidative flavor, and achieve the taste Delicacy, clarification and long aftertaste

Inactive Publication Date: 2015-04-01
GUIZHOU INST OF BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the long fermentation time of the existing seedless Rosa roxburghii fruit wine, the high content of methanol in the product, easy oxidative browning and oxidative smell, and the turbidity, precipitation, and short shelf life of the finished Rosa roxburghii wine. Defect, provide a kind of seedless prickly pear fruit wine and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Recipe: 800 parts of seedless prickly pear, 80 parts of white raisin, 80 parts of purified water, 80 parts of rock sugar, active shellfish yeast ( Saccharomyces bayanus ) 0.08 parts, potassium metabisulfite 0.16 parts

[0018] Production Method:

[0019] (1) Fermentation in irrigation: Put active shellfish yeast and white raisins into pure water and stir for 30 minutes to obtain pure water A for later use; wash and drain the seedless prickly pears and squeeze them, separate the prickly pear juice and prickly pear residue, and mix the rock sugar and heavy Potassium sulfite is dissolved in the squeezed prickly pear juice to obtain prickly pear juice B; then the prickly pear juice B and prickly pear residue are sent to the closed fermentation tank until it is 80% full, and the pure water A is put into the tank, and the temperature is controlled at 22 ~ 25°C, install the fermentation plug;

[0020] (2) Wine out: After 7-10 days, open the wine outlet pipe of the fermentat...

Embodiment 2

[0025] Recipe: 500 parts of seedless prickly pear, 100 parts of white raisin, 100 parts of purified water, 100 parts of rock sugar, active shellfish yeast ( Saccharomyces bayanus ) 0.05 parts, potassium metabisulfite 0.15 parts

[0026] Production Method:

[0027] (1) Fermentation in irrigation: Put active shellfish yeast and white raisins into pure water and stir for 30 minutes to obtain pure water A for later use; wash and drain the seedless prickly pears and squeeze them, separate the prickly pear juice and prickly pear residue, and mix the rock sugar and heavy Potassium sulfite is dissolved in the squeezed prickly pear juice to obtain prickly pear juice B; then the prickly pear juice B and prickly pear residue are sent to the closed fermentation tank until it is 80% full, and the pure water A is put into the tank, and the temperature is controlled at 22 ~ 25°C, install the fermentation plug;

[0028] (2) Wine out: After 7-10 days, open the wine outlet pipe of the fermen...

Embodiment 3

[0033] Recipe: 1000 parts of seedless prickly pear, 150 parts of white raisin, 150 parts of purified water, 150 parts of rock sugar, active shellfish yeast ( Saccharomyces bayanus ) 0.1 part, potassium metabisulfite 0.2 part

[0034] Production Method:

[0035] (1) Fermentation in irrigation: Put active shellfish yeast and white raisins into pure water and stir for 30 minutes to obtain pure water A for later use; wash and drain the seedless prickly pears and squeeze them, separate the prickly pear juice and prickly pear residue, and mix the rock sugar and heavy Potassium sulfite is dissolved in the squeezed prickly pear juice to obtain prickly pear juice B; then the prickly pear juice B and prickly pear residue are sent to the closed fermentation tank until it is 80% full, and the pure water A is put into the tank, and the temperature is controlled at 22 ~ 25°C, install the fermentation plug;

[0036] (2) Wine out: After 7-10 days, open the wine outlet pipe of the fermentat...

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Abstract

The invention discloses a seedless thorn pear fruit wine and a preparation method thereof, which is prepared from seedless thorn pears, white raisins, purified water, rock sugar, active shellfish yeast and potassium metabisulfite, and is produced by the method of the invention Seedless thorn pear fruit wine not only preserves the unique flavor substances and various nutritional components of seedless thorn pear, but also reduces the methanol content from the original 0.025-0.027g / 100ml to 0.020-0.022g / 100ml. The fermentation time is reduced from the original 22-25h to 12-16h, which overcomes the problems that the prickly pear fruit wine is easy to oxidatively brown and produce oxidative flavor. The product of the invention is the seedless thorn pear fruit wine with clear body, mellow and refreshing taste, harmonious aromas, delicate taste and long aftertaste. Extended from the original 12 months to 18 months.

Description

technical field [0001] The invention relates to the technical field of fermented fruit wine production, in particular to a seedless prickly pear fruit wine and a production method thereof. Background technique [0002] Seedless prickly pear ( Rosa sterilis ) is endemic to Guizhou. It belongs to Rosaceae, a perennial deciduous climbing shrub with a height of 4-6m and vigorous growth. The mature fruit is dark orange-yellow, the thorns on the fruit surface basically fall off, and the seeds are aborted, so it is called seedless thorn pear. Seedless thorn pear began to bear fruit after 3 years of planting. The fruit is fragrant and refreshing, moderately sweet and sour, rich in vitamin C, and contains a variety of mineral nutrients. It is known as "New Mountain Treasure" and has a variety of health care functions. Suitable for processing. [0003] Seedless Rosa roxburghii has high medicinal value, and its flowers, fruits and seeds can all be used as medicine. It has the eff...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/85
Inventor 贺红早王莹任春光孙超唐军
Owner GUIZHOU INST OF BIOLOGY
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